Roast chicken with dates olives and capers

Ann Creber's - Roasted Chicken Drumsticks with Green Olives & Cherry Tomatoes


by Ann Creber

I know more people are turning to cooking, but there are some restrictions as to quantities we are permitted to buy and also prices are quite high.

These ingredients are still readily available, not too expensive and most enjoyable to eat!


Serves 4

  • 8 free-range chicken drumsticks, with skin
  • 90 gram green preserved olives
  • 250 gram cherry tomatoes
  • Generous drizzle of virgin olive oil
  • Salt & pepper
  • Juice of 1 lemon
  • Handful of fresh basil laves


  1. Preheat oven to 180C.
  2. Arrange the drumsticks, olives and tomatoes in a large baking pan. Drizzle on olive oil and a sprinkle of salt, black pepper and lemon juice over the drumsticks. Add the basil after about 10 minutes cooking time.
  3. Bake for 45-50 minutes or until chicken is golden, basting once or wice with the pan juices. To test when cooked, pierce a drumstick with a fork and it is ready if juices run clear.
  4. Serve with a tossed green salad and preferred vegetables.

NOTE At this time of year it can be a challenge to find basil, but most supermarkets sell bunches or small pots of live herb. I also like to sometimes substitute black olives for green.

Serve with your favourite Yarra Valley white wine or a light red.

Ann Creber
The Good Life on 3MDR 97.1 FM
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